Chicken souffle #3
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Chicken souffle #3
  Chicken    Eggs    Souffles  
Last updated 6/12/2012 1:14:00 AM. Recipe ID 42709. Report a problem with this recipe.
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      Title: Chicken souffle #3
 Categories: Eggs
      Yield: 6 Servings
 
      1 c  Chicken breast
      2 tb Stock
    1/2 ts Salt
      6    Egg whites
      4    -(up to)
      6 tb Oil
 
  1. Skin and bone chicken; then mince or grind as fine as possible.
  Blend to a smooth paste with stock and salt.
  
  2. Beat egg whites until frothy and stiff, but not dry; then fold in
  chicken mixture.
  
  3. Heat oil to smoking. Add chicken-egg mixture, then remove pan from
  heat at once and stir briskly a few times. Return pan to stove and
  cook, stirring, over medium-high heat until mixture is firm, but not
  browned. Serve at once, either by itself, or on a bed of spinach
  (which has been separately stir-fried).
  
  NOTE: This dish is the original egg foo yung--more souffle than
  omelet. It must be eaten immediately because its fine, firm texture
  will not keep. VARIATIONS:
  
  1. In step 1, mince 1 tablespoon ham fat with the chicken. Increase
  the stock to 1/2 cup.
  
  2. In step 1, while mincing the chicken, add 3 tablespoons water, a
  few drops at a time. Then blend in the salt, 1 tablespoon cornstarch
  and 1 teaspoon sherry. (Omit the stock.)
  
  3. In step 1, instead of mincing the chicken, cut it in 1/2-inch wide
  strips. In step 2, add the salt to the egg whites along with 1
  tablespoon sherry and 1 tablespoon water; then beat. (Omit the
  stock.) Fold chicken strips into mixture and pick up step 3.
  
  4. In step 3, add to the heating oil 1 scallion stalk, cut in 1-inch
  sections and 3 slices fresh ginger root, shredded; stir-fry a few
  times, then add chicken-egg mixture.
  
  5. In step 3, after removing the pan from the heat, stir the
  chicken-egg mixture slowly until it begins to form lumps. Then
  transfer to a colander and drain off the oil. Meanwhile blend to a
  paste 1 teaspoon cornstarch, 1/4 teaspoon salt, 2 teaspoons sherry
  and 2 tablespoons cold water. In a pan, heat 5 tablespoons stock;
  then stir in the cornstarch paste to thicken. Add the drained
  chicken-egg mixture and cook gently, stirring 2 minutes more.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 42709 (Apr 03, 2005)

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